Eggs in a Steel Pan With No Sticking (Low Oil Method)
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- Опубликовано: 13 янв 2025
- What if I told you that you can cook eggs in a stainless steel pan without sticking AND without using a ton of oil and butter? In this video, I prove that it’s not only possible but it’s easy. I’ll show you the exact steps to take so you can cook the perfect eggs every single time. Plus, I’ll reveal the one common mistake almost everyone makes that ruins their eggs.
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Thank you SO much! I’ve converted to stainless steel from nonstick and eat eggs almost every day. The point I didn’t do was turn the heat down to low before adding oil. And my eggs didn’t stick 😭 This is a game changer!
Happy to hear it worked!!
Thank you I needed this. I knew about the water balling up method, but I didn't know to turn the heat down. I'm going to try this with bacon grease in the morning. Thank you!
What a brilliant video! Thanks for doing the hard work and finding that magic 410F temperature to make stainless non-stick. I just set my cooker to 410F on medium speed (it has a pan temperature sensor so if i set it to 410F the pan will come to exactly 410F and stays at that temp), and wait for the pan (i use an Atlantis 7ply pan) to come to temp, add then add healthy spoonful of Ghee (clarified butter with a high smoke point) and it's like magic, the pan becomes just like a proper non-stick coated pan but without any of the toxic byproducts leaching into my food/air!
Great to hear it worked!
To my amazement I have to say this worked. I am eating right now the first eggs that ever worked in my stainless steel pan. I still used too much oil. Will try less next time. Thank you so much.
Awesome - you’ll get the hang of it!
It worked like magic!! Stuck less than some of my crappy non-stick pans!
Thank you so much for the measurements. It is very important to me.
Yesss!!!! Finally someone who explains it thoroughly. Cant wait to try it!
Let me know how it goes!
This is great and there are a lot of other videos that show this trick as well (though most of them don't include the lowering temperature part of the process that you do). I do wish that these kind of videos would also try scrambled eggs because that requires a much higher threshold of 'non-stickness' than fried eggs (I say this from a lot of personal experience).
Very Important that the eggs NOT come directly out of a very cold fridge. I wasn't having success until I warmed my eggs in a bowl of warm tap water for a few minutes, before cracking and droping.
Ahhh thanks for sharing. Wish I would have read this comment before cooking my eggs. They still stuck, I will warm the eggs next time.
I try to remember to leave mine out over night but this works well when I forget
Great! I was a bit worried about the amount of oil/butter in the original video, so this is wonderful! Thanks for sharing!
I just tried this with only a tsp of olive oil (using the smaller 8 inch pan) and it still came out nonstick! Game changer ❤
Thanks so much for this! Although I can usually cook eggs on my stainless steel pans without sticking, I use too much oil. I also appreciate the detaIl about lowering the temperature to low after reaching the leidenfrost effect. Much appreciated.
Glad it was helpful!
Thank you for these videos! I had a pretty good grasp on cooking with ss, but never had any luck with eggs. Today I was able to make scrambled and fried eggs without getting anything stuck to the pan.
That's awesome to hear!
@@PrudentReviews out of excitement, I've shared the video with a lot of my friends
My mom’s been doing this for years. Mystery solved. Thanks.
One thing you should mention is that you can't just plop the eggs in. You have to gently slip them in the way that you did in the video.
It also helps if the eggs start at room temperature.
FreakinReviews did a video today where he tried out an egg white separator gizmo. It wasn't working quite right and a few of the commenters asked him if the eggs had been at room temp or not. I'm guessing based on all those questions as well as your point here, that room temp eggs work best if you're gonna do anything other than just dropping them in the pan and hoping for the best.
Good point. I didn’t think to mention that because I always place them in gently to avoid breaking the yolk.
@@PrudentReviews I most of the time crack them straight into the pan. Of course, I mostly use my MadeIn nonstick pans for eggs. I've tried using the Carbon Steel (from MadeIn of course), but have not had much success. Will try some of the tips you suggested here though.
oooo nice flip! thanks for the details. i burned my egg the first time i tried. didn't turn temp down to low! I had a teacher who said, "the devil's in the details..."
Give it another shot! Turning the heat down is key.
@@PrudentReviews I made shrimp! I've never been able to keep the shrimp whole! I'm pumped 🤗
Thats funny!!
Nice technique, thanks!
What kind of oil? Can you use olive oil with the lower heat?
Answer please
Ok this 3rd viedo is even better!!!
would this work with olive oil + butter?
Answer please
@@tontonie1 Why not? I use olive oil, and a bit of butter. Works for me. Tastes good, and better for your health than seed oils. Olive oil has a lower smoke point; high heat is a no-no. As mentioned in the video; medium heat; then down to low before adding the oil.
I wasn’t that worried about the oil/butter content in the first place but cool to see it can be done with minimal amounts!
Using a quality pan coating spray oil, you may minimize or even omit butter and olive oil. Without pan coating spray, pan temperature is more critical. Must be due to dimethyl silicone.
@@CoolJay77 Butter & olive oil are healthy foods!
Exactly, it can also be about the costs for both ingredients. So he‘d doing excellent job in doing ultra economic cooking.
And I never use oil. So I'm worried about a new pan that may need it constantly
@@akiraic What‘s wrong with using oil?
Yes! Something that home cooks will try, but won't understand why all their eggs look brown/overcooked when they cook them. Professional cooks never use this technique for cooking breakfast if they are cooking breakfast in a diner. The temperature is so much lower that we cook with than is stated in this video. This is just one way to get stainless to not stick, but its not the only way.
can you explain your method.
@@abcd123553 Yes. Use less heat and more oil. And a really smooth pan. Otherwise use a flattop. I set my flattop at 325, about mid-low heat. The lower temp versions uses a bit more oil. His method of cooking is brilliant because its high heat-non stick. I just prefer a non-browned egg when cooking breakfast.
Brown eggs are not overcooked. It's a preference thing. The browned maillard lacy fried whites taste divine.
But sometimes you do want pure french omelette. Completely white whites lack flavour and crispyness in comparison to the browned lacy whites.
My method. I use SS 8 in pan. Less coverage of fat required. I only use a pat of butter no oil. Low heat to melt butter. When butter starts to "foam" I put in egg. Don't want butter to brown which is more likely with no added oil. Turn up heat just a bit. A few seconds later back down. I cover pan with my 14 in wok lid as I like my eggs straight up. In around 90 seconds my egg is cooked perfectly to my liking. Top is cooked and bottom has no "lace". In olden days of diners, they might called the egg cooked medium.
Lace..?
Brown shit
Yes I use the 8inch with a tight lid .4 minutes to soft yolk and zero "lace""
That's a good idea but It's unlikely many will buy an 8 inch SS pan, due to cost. Much more likely to get a standard 12 or 10 in SS pan to meet a variety of needs.
Out of curiosity, other than eggs, what else do you use the 8 in SS pan for?
I cook for one. I just cooked a tuna pasta in it the other night. Sautéed some fresh garlic and onion, added a serving of 80 per cent cooked spaghetti from the Fasta Pasta, to that I added a bit of white wine, lemon juice, and reserved pasta water plus a dash of sugar. Let that cook and reduce down. I then added the tuna and some halved cherry tomatoes. Gave that a couple of minutes to heat up. Plated and topped with fresh black pepper and parmesan. The pan was not overloaded and it wasa nice serving to go along with a fresh green salad.
@@biblebelter9772 I also cook for one, so I pull out the 8" a *lot* .
Great demo
Thank you!
I use a little more oil than that, because I like the egg whites to have a little bit of crispiness and show some sign of frying. But when the eggs have fried a bit and are sliding around in the pan, I take a paper towel and sop up much of the oil and butter while the eggs are still cooking. That way, I don't wind up pouring it into my plate when I slide the egss out of the pan.
2:41 Nice move! 🙂
I'm a believer!
QQ: Are the eggs room temp or cold from the fridge? Does it make a difference?
I would be curious to know how you would transfer that formula to a large batch of scrambled eggs, particularly one with add-ins, like cheese, peppers, onions and tomatoes….. or three egg omelettes.
Good oil/fat (butter, olive oil,...) are our friends! Don't be afraid of them.
With electric ranges, I feel it's almost best to remove the pan from the burner once the water is balled up and floating around the pan (since the stainless retains heat very well). Then, add oil and eggs and the pan can be put back on the burner after switching it to low.
Yep, or you can switch to low and wait for 1-2 minutes
Does this work for scrambled eggs?
I love your videos man, you are so amazing
Thank you so much!
I appreciate the follow up video on this topic. I actually tried using ~.4-.5 oz of butter after you released the first video in cooking eggs and it still worked
Good stuff!
If you had to pick one set would you recommend I buy made in or all clad d3 if I can get the d3 for the same price as the made in
What kind of oil did you use?
Aswer please
Doesn’t salt help either eggs not sticking as well?
I learnt this from you, having previously used seasoned cast iron pans.
It didn't initially work, because I has a cheap (very unresponsive) electric hob. Then I switched to a high-performance Induction hob. It made a world of difference.
Is avocado oil with butter ok as well? And will this method work for scrambled eggs too??
Yes, you may just need a bit more oil depending on how much egg you have. The different oils are generally used because of their smoke point.
@SGTTEMPEST Smoke point is irrelevant. It doesn't say anything about lipid peroxidation or harmful byproducts generated or already in the oil/fat. It is to be completely ignored. Rather, go by oxidative capacity, and in that category, all animal fats trump all plant fats, maybe with the exception of fish fat as that is usually rich in polyunsaturates.
Can you just use oil? Do you have to use butter too?
yes but it work better with both
Does it work the same for carbon steel?
People do use this technique for that, but you do not have to. Pan temp is still critical.
Can I cook them with crispy edges using the same pan?
This channel is criminally underrated 😢
Appreciate that :)
Will this technique work if the eggs are right out of the frig (cold), or do they need to be at room temperature?
Don't think so 🤷♂️
The butter that you’re adding to the pan, is it room temperature or cold butter?
Cold
Will a laser thermometer be accurate enough you think?
I have found that my laser thermometer is inaccurate on a bare steel pan. At the point the leiden frost effect occurred, the laser thermometer registered at 170F. After adding oil and butter, the laser measured around 410F. I think the bare metal is too reflective. Try using a stopwatch and periodically testing the surface with drops of water until the LF effect happens. Then, you know the exact amount of time to heat at the exact stove setting. You will only need to validate once with a drop of water and you can build trust in your equipment's consistency.
What size is your pan
İşin asıl noktası tavayı iyice ısıtmak. Ama püf noktası ise ısınan tavayı ocaktan çekip 20 saniye kadar soğumaya bırakmak. Daha sonra tavayı yağlayın, ocağın altını yakıp en kısığa alın ve yumurtanızı pişirin. Yapışmadığını göreceksiniz. Böyle yapmayıp ısınan tavaya direk yağ koyarsanız yağ yanar. Yumurta yapışır. Ortalık duman olur. Afiyet olsun..
The temperature at which the water forms a ball that dances across the pan (the Leidenfrost point) is about 379F.
Nope, he found it to be 420F
Best wishes to you Eugenia!
Does it work on cast iron?
Yes
My biggest question from this demo, Which oil did you use?
Kirkland Signature olive oil. It’s mostly refined and 15% extra virgin.
hello - i can't find that thermometer you are using. is it on Amazon or other? Link? thank you
I linked to it in the description of this video. It’s not available on Amazon.
Guess it's a good video for beginners and if it helps people discover the marvels of SS cooking, fantastic.
Hey i have that same stove!!
How do you like it?
That was reassuring to see that it wasn't that many calories. Also wow, I need to preheat my pans and follow those directions.
Give it a try 😀
What about cure the pan
love the oil
Does it matter if the eggs are cold or room temperature?
It helps if they room temperature but it’s not necessary to prevent sticking. I usually take the eggs out as I’m preheating the pan, so they sit out a few minutes.
I used minimal oil and no butter. It didn’t slide around but I could scrape it off without sticking. I’m too lazy to cut the butter.
That works 👍🏼
Butter is healthy, so there is no need to cut it.
@@hugoanderkiviI meant physically cutting one tablespoon of butter from the block of butter with a butterknife and then washing it after lol
The one detail most video instructions forget to mention is LOWERING the temperature on the stove prior to adding oils/ fat to the pan. 😅
HI, Question, once heat is lowered to ad oils/butter, at what point do you bring heat back up to cook thoroughly?. Like he mentions on the video, lowering the heat, add butter then the eggs. No mention if heat is still lowered throughout cooking. Im stumped.
@@eddiepalacio3011 I just tried it. Even after you lower the heat, there is still enough heat to thoroughly cook the eggs. Water boils at 212°Freedom Units but eggs set at around 145°F which is easily achieved in a pre-heated pan on a medium-low heat setting.
@@dressmaking That's what I'm talking about!. Gonna try on some eggs tonight...WooWoo... Thanks...
how about 1/2 tsp of oil ?
What about the oil?
You forgot to mention that
1) ingredients must be at least at room temperature.
2) your pan should be thick in order to preserve enough amount of heat.
Otherwise when you splash cold eggs on a thin pan, surface gets cool, so microcracks (widened by heat) tighten and stick eggs to the steel.
The temperature difference between the pan and the eggs will be massive no matter whether they are room or fridge temperature
@@lgolem09l yes, temperature diff is high, but amount of heat - not. Splashing cold eggs instantly cools surface of pan, because liquid in eggs contains much more heat-per-gram than steel in pan.
@@ditchcorpse9422 yeah, but to the hot pan, the eggs are very cold anyway, those 15 degrees C in temperature won't matter much
0:05 spoiler alert, he adds butter not just oil
What about subsequent eggs? What is the process if you are making a dozen eggs?
edging us with the music
Why does the oil run towards the handle in this video? Why don't it stay in the middle?
All tenacious kitchen tool vendors on Amazon who are looking for opportunities can please take notice now and offer one of these surface thermometers for a RESONABLE price, thank you.
Excellent video! But why did the eggs look sad at the end?
Thanks. But using cast iron seems easier.
Me about to check out the thermometer: It's probably pretty pricy, like $25 or something. But hey if it's really good maybe worth it with the coupon.
The thermometer: $169 USD.
What the flippin' heck? It's a thermometer!
I wonder if this works well for omelettes?
You bet it does. I have a 20cm Demeyere fry pan and it dose perfect omelets. The key is to turn the heat down once you get it to the right temperature. It cooks fast too. No sticking to the pan . I use the oil and butter combination as per the video
Please help. It was like this when I got the pan new. Now although it looks clean, the eggs start sticking. I cleaned the pan by heating it up with water and brushing it with dish soap. I don't know what's wrong with my pan :(.
You should be able to make do with ghee instead of oil and butter.
To explain further why it works. Stainless steel has a temperature range when it becomes non-stick, your food will stick if pan is not hot enough, and it will stick when it's too hot. The "Leidenfrost" point marks the upper range of non-stickiness, that's why it's so crucial to stop the pan from heating further. Here are some tips and tricks that will help transform you experience when cooking on stainless steel:
Non-stickiness starts at noticeably lower point than when you see the Leidenfrost effect. What I came up with, is you need to find a reference point on your pan, on mine - when the handle just near the pan becomes almost too hot to touch, the pan is ready to be cooked on, though it will not pass the water droplet test, I checked. You can also get away with even less oil and butter than used in video, I just let it heat up a bit and spread it over the pan with a silicone shovel, all you need to have to cook eggs, is a thin layer of grease. And if you're lazy washing your pan each time after you just cooked eggs on it, you can re-use the leftover oil, just make sure you preheat pan up to temp range, everyone's saying pan needs to be hot to add oil, but it's a gross misconception.
Scrambled eggs? Same method?
Yes! I did another video on that, but essentially the same method ruclips.net/video/dFtkmInrlWw/видео.html
Doesn't matter how much I preheat it, as soon as I put the egg in, it bubbles like crazy and immediately sticks.
Too hot.
Even when I turn the heat down, my butter burns. 😒
I don’t understand why I can’t get this right.
Yep, don't cook eggs above 275 F. Cooling down the pan is critical.
Anyone know why I can't stay subscribed to this channel?
For chinese who eats excessive amount of oil daily, that's alot of oil+butters for 2 eggs.
That's still about 25% more calories considering that two eggs are a bit over 100 calories in total
Those eggs came out perfect. No crispy bottom. 👍
Thank you. Turning down the heat once the pan is preheated is key to avoiding too much browning.
but I looooove the crispy edges! LOL
This is 5 times more oil and butter than i use in non sticking pan
I use half or quarter teaspoon in steel pans, works fine.
You don’t even need to add butter tbh, the oil alone is way enough
Still using way too much oil just to cook 2 little eggs.
Just cook on the pavement
Still too much oil and butter
I never cease to be baffled by people who find this surprising.
Food sticking is the main reason lots of people are hesitant to buy or use stainless steel cookware
@@PrudentReviews yes, but food sticking is only caused by incompetence. Non-stick pans cater to imbeciles
You added the butter because you know damn well you can’t do it with 1teaspoon of oil alone. What kind of cheating is this
People are far too afraid of butter and fats in general. A real shame.
The surface thermometer price is... ridiculous. Lost interest after that.
Unfortunately, increasing the calories of that dish by 50% just to stop it from sticking is still nuts!
So you don’t cook eggs in any fat???
The difference is essentially just the butter.
@@some_guy_2323I'd choose to rather eat three eggs than two cooked in this much fat. I do add some fat occasionally but much less than this, can't say I miss the taste most of the time.
I find it hard to believe you use much less fat. Do you just spam a nonstick and make dry eggs?
I mean its okay to make bad eggs if you dont care about the flavor im just wondering.
@@some_guy_2323 I use nonstick pans or an oil spray in stainless. I like my eggs and I get to eat 50% more of them this way, but each to their own!
@@rlnel How do you prevent them from sticking to SS with only oil pray?
Thats still too much oil lol, is there any way to cook with these using spray oil?
You can try but it likely won’t be enough. Let me know how it goes if you try.
Messy... oil and grease spit and spatter everywhere on the cooker/floor/bench. Poach 'em instead.
The liquid has congealed